Panko Parmesan Crusted Zucchini Fries

Course Appetizer, Side Dish

Cuisine American, Southern

Keyword panko-parmesan-crusted-zucchini-fries, zucchini-fries-recipe

Prep Time 25

Cook Time 20

Total Time 45

Servings servings

Calories 315kcal

Author Melissa Sperka

Ingredients

2 jumbo OR 3 large zucchini
2 cups panko breadcrumbs
1 cup grated Parmesan-Romano cheese OR Parmesan
1 1/2 tsp dry Italian seasoning
1 tsp garlic salt
3 large eggs beaten
1/2 cup butter OR light butter melted

Instructions

Preheat the oven to 450°F and line a large baking sheet with aluminum foil. Fit an oven safe rack into the pan and spritz with cooking spray. Set aside.
Remove stem and cut zucchini through the middle into two equal halves. Next, slice each piece lengthwise in half.
Lay on the cutting board, flat side down, slicing into 1/4-1/3 inch slices.
On a plate or shallow dish mix together panko breadcrumbs, grated Parmesan, Italian seasoning and garlic salt until well blended.
Prepare the dredging ingredients in this order: Sliced zucchini, egg wash, and panko Parmesan crumbs.
Dip zucchini in the egg wash then into the panko Parmesan breadcrumbs. Place side by side on the baking rack leaving equal space between each piece.
Drizzle each with the melted butter.
Place into the preheated oven and bake for 18-20 minutes OR until golden and crispy.
Allow to cool on the rack for a 2-3 minutes then carefully remove to a serving platter.
Serve immediately with your favorite dipping sauce.

Notes

When I'm making a dish that requires a dredging mixture, it can be a challenge to stop and mix additional breading. These zucchini were approximately 9-10 inches long and around 4-5 inches in circumference. You can adapt the breading ingredient amounts based on the size of the zucchini you're preparing.

Nutrition